Queso Critique: River City Grille, part 2

We heard through the grapevine (or the internet) that the River City Grille was offering a new queso on their menu. We had already tried their Green Chile Queso a couple months ago and had given it a respectable rating, so we were willing to give the new one a shot – especially since it involved smoked pork. Because Texas.

Amanda and I showed up to the restaurant on a Sunday afternoon, which means that neither of us had on makeup or real pants. But it’s okay, because queso loves you no matter how you look. Queso never judges.

One of the things we had enjoyed about the Green Chile Queso at our last visit was the creamy texture, though we’d actually found the consistency just a bit too thick. Keeping that in mind, it was surprising to us when the Smoked Pork Queso arrived looking much more…liquidy. And drippy.

Nothing says sophistication like cheese running down your chin.

After several bites of the queso, we realized that neither of us had gotten any pork yet, and we theorized that the meat had fallen to the bottom of the bowl. Amanda also wisely guessed that the juices from the pork might be the culprit of the thin consistency.

We sent the chips on a diving expedition to get to the meat, and were saddened to discover that there was very little in the dish at all. The few bites of queso we managed to get with pork were delicious, but in agonizingly short supply.

We settled on a score of 6.5 (Revised score: 2.3) for the Smoked Pork Queso, which is actually a little lower than the rating we gave to the Green Chile Queso. This new one had good flavor, but an extreme lack of meat and a too-thin consistency unfortunately brought the score down.